Ok, how can I make a frittata not suck?

[NotQuiteCockney]

I make frittatas once in a while, and they just aren't that tasty. I like eggs fine. I put things in them that I like, but then I end up not eating them, and nobody else likes them either.

This week's one had a bit of onion, and mushroom, and some red pepper. Everything was cooked fine. But ... ugh.

Am I not using enough cheese? Should I be adding more salt? What am I missing?

I use lots of seasoning (spicy ones), salt is essential or they are bland (hence the kids not getting them often!), I throw in everything in the fridge, home cooked ham, mush, peppers, cherry toms. Secret might be to fry all that together first then add to eggs.

Hmm, maybe more meat is the thing.

I put cheese in, then grate more on top at the end, then under the grill for a few minutes. Left over new potatoes are good in then too.

loads of garlic. whenever dp makes tortilla i'm impressed at the amount of garlic he uses.

Ooh garlic and eggs, wouldn't have thought of that.

make a tortilla instead. much nicer. yummy.

I always put potato in mine, lots of herbs and cheese on the top at the end for grilling.
Sometimes mushrooms go a bit mushy - try cooking them first in another pan (or in microwave) and then putting them in frying pan

whats the diff between fritatta and tortilla?

whats the diff between fritatta and tortilla?

isn't a frittata an egg based thingy and a tortilla os a bread like thin thing

made a courgette frittata for me and DD the other day...so couldn;t salt it,sprinkled it with cheese and popped it under the grill and got the cheese bubbly and brown..that is tasty! and garlic too!

not sure little ducks, as make tortilla a lot too. and had never made a frittata, but seemed to be very similar!

oh, yes i no about those tortillas but sometimes you see omlettes with veggies in called fritattas and sometimes tortillas and sometimes spanish omelettes so i thought it was same thing with diff name but controlfreaky's post made me think iwas missing a trick

tortilla less fluffy / runny... more "solid"?
just potatoes / onions and egg. fry sliced waxy potatoes (about 4 medium sized) until cooked and bit crispy. trick is to use lots and lots of olive oil... also fry sliced white onion. you may have to do frying in two batches. beat 6 eggs. stir in potato and onion. tip whiole caboodle back into you biggish / deepish frying pan. cook until set through. finish under hot grill to brown top.... turn out onto plate. makes enough for dinner and lunch!

thanks for clearing that up! might try recipe later in the week.